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Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy.

Jakes W, Gerdova A, Defernez M, Watson AD, McCallum C, Limer E, Colquhoun IJ, Williamson DC, Kemsley EK - Food Chem (2014)

Bottom Line: Principal component analysis gave a two-dimensional "authentic" beef region (p=0.001) against which further spectra could be compared.The outcomes indicated that storing samples by freezing does not adversely affect the analysis.We conclude that 60 MHz (1)H NMR represents a feasible high-throughput approach for screening raw meat.

View Article: PubMed Central - PubMed

Affiliation: Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.

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Terminal CH3 region for (a) horse and beef 60 MHz mean spectra, compared to (b) horse 600 MHz spectrum and (c) triglyceride mixtures 60 MHz spectra. Numbers indicate the chemical shifts of various peaks and arrows indicate peaks identified across panels (note that the outer peaks of triplets appear at different ppm values for 600 and 60 MHz data).
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f0015: Terminal CH3 region for (a) horse and beef 60 MHz mean spectra, compared to (b) horse 600 MHz spectrum and (c) triglyceride mixtures 60 MHz spectra. Numbers indicate the chemical shifts of various peaks and arrows indicate peaks identified across panels (note that the outer peaks of triplets appear at different ppm values for 600 and 60 MHz data).

Mentions: There are additional differences in the two species’ data in the terminal CH3 region, highlighted by the larger number of peaks visible in the horse spectra, especially for Lab 1 data. Fig. 3(a) shows the mean of the Training Set beef and horse spectra from Lab 1. To aid in annotation, these were compared with a high-field 600 MHz 1H NMR spectrum of a single randomly chosen horse sample from Lab 2 (Fig. 3(b); peaks annotated based on Vinaixa et al. (2010)), and with spectra from the series of triglyceride mixtures prepared at Lab 2 (Fig. 3(c)).


Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy.

Jakes W, Gerdova A, Defernez M, Watson AD, McCallum C, Limer E, Colquhoun IJ, Williamson DC, Kemsley EK - Food Chem (2014)

Terminal CH3 region for (a) horse and beef 60 MHz mean spectra, compared to (b) horse 600 MHz spectrum and (c) triglyceride mixtures 60 MHz spectra. Numbers indicate the chemical shifts of various peaks and arrows indicate peaks identified across panels (note that the outer peaks of triplets appear at different ppm values for 600 and 60 MHz data).
© Copyright Policy - CC BY-NC-ND
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4308633&req=5

f0015: Terminal CH3 region for (a) horse and beef 60 MHz mean spectra, compared to (b) horse 600 MHz spectrum and (c) triglyceride mixtures 60 MHz spectra. Numbers indicate the chemical shifts of various peaks and arrows indicate peaks identified across panels (note that the outer peaks of triplets appear at different ppm values for 600 and 60 MHz data).
Mentions: There are additional differences in the two species’ data in the terminal CH3 region, highlighted by the larger number of peaks visible in the horse spectra, especially for Lab 1 data. Fig. 3(a) shows the mean of the Training Set beef and horse spectra from Lab 1. To aid in annotation, these were compared with a high-field 600 MHz 1H NMR spectrum of a single randomly chosen horse sample from Lab 2 (Fig. 3(b); peaks annotated based on Vinaixa et al. (2010)), and with spectra from the series of triglyceride mixtures prepared at Lab 2 (Fig. 3(c)).

Bottom Line: Principal component analysis gave a two-dimensional "authentic" beef region (p=0.001) against which further spectra could be compared.The outcomes indicated that storing samples by freezing does not adversely affect the analysis.We conclude that 60 MHz (1)H NMR represents a feasible high-throughput approach for screening raw meat.

View Article: PubMed Central - PubMed

Affiliation: Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.

Show MeSH